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Lawrence D. Smith

Soft Eggless Pineapple Cake

This Eggless Pineapple Cake features two layers of soft, moist eggless cake filled with homemade pineapple compote and whipped cream. A light, fruity dessert perfect for celebrations or everyday sweet cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Eggless Cake
  • - 1½ cups 180 g all-purpose flour (maida)
  • - 2 tablespoons 15 g milk powder
  • - 1 teaspoon 6 g baking soda
  • - 1 cup 200 g castor sugar
  • - ½ cup 120 ml vegetable oil
  • - ¼ cup 72 g yogurt (curd)
  • - 2 teaspoons 10 ml lemon juice
  • - 2 teaspoons 10 ml vanilla extract
  • - 1¼ cups 300 ml milk
For the Pineapple Compote
  • - 1 cup 200 g chopped pineapple
  • - 2 tablespoons 25 g sugar
  • - ¼ cup 60 ml water
For Assembly
  • - Whipped cream as needed
  • - Pineapple syrup or sugar syrup for brushing
  • - Additional garnish of your choice

Equipment

  • Two 6-inch round cake pans
  • Parchment paper
  • Mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale
  • Fine-mesh sieve
  • Silicone spatula
  • Saucepan
  • Cooking spoon
  • Pastry brush
  • Piping bag
  • Cake cooling rack
  • Cake serving plate or cake stand
  • Oven

Method
 

  1. Prepare the Cake Pans: Preheat the oven to 180°C (356°F). Lightly grease two 6-inch cake pans with oil, then line their bottoms with parchment paper.
  2. Whisk the Oil and Sugar: Add the vegetable oil and castor sugar to a mixing bowl. Using an electric mixer, whisk at high speed for 2 minutes until the mixture is well combined.
  3. Add the Vanilla and Yogurt: Add the vanilla extract and yogurt to the oil-sugar mixture. Continue whisking for another 2 minutes until the ingredients are thoroughly incorporated.
  4. Mix in the Milk and Lemon Juice: Pour the milk into the bowl and add the lemon juice. Give the wet ingredients one final mix until evenly combined.
  5. Sift the Dry Ingredients: Place a fine-mesh sieve over the mixing bowl. Sift the all-purpose flour, milk powder, and baking soda directly into the wet mixture.
  6. Combine the Cake Batter: Using a silicone spatula, gently fold the dry ingredients into the wet mixture. Continue mixing until the ingredients come together into a smooth, evenly combined batter. Avoid unnecessary mixing.
  7. Fill the Cake Pans: Divide the prepared batter evenly between the two lined 6-inch cake pans. Smooth the batter gently so it is distributed evenly in each pan.
  8. Bake the Cake Layers: Transfer the pans to the preheated oven and bake at 180°C (356°F) for 25–30 minutes, or until the cakes are golden brown.
    Once baked, remove them from the oven and allow them to cool completely before assembling.
  9. Cook the Pineapple Compote: While the cakes bake, combine the chopped pineapple, sugar, and water in a saucepan.
    Place the pan over low-medium heat and cook, stirring occasionally, until the pineapple softens and the mixture reduces to a thick, jam-like consistency.
  10. Cool and Demould the Cakes: Once the cake layers have cooled completely, carefully remove them from their pans. Set the layers aside, ready for assembly.
  11. Prepare the First Cake Layer: Place one cake layer on a serving plate or cake stand. Using a pastry brush, lightly coat the surface with pineapple syrup or sugar syrup.
  12. Pipe the Cream Border: Transfer the whipped cream into a piping bag. Pipe a border around the outer edge of the cake layer, forming a shallow well in the centre to hold the pineapple compote.
  13. Add the Pineapple Filling: Spread the cooled pineapple compote evenly inside the cream border in a single layer.
  14. Add the Second Cake Layer: Spread a little more whipped cream over the pineapple filling, then carefully place the second cake layer on top.
  15. Finish the Cake: Add dollops of whipped cream over the top surface of the cake. Spread the cream evenly to cover the top.
  16. Garnish and Serve: Decorate the finished cake as desired. Slice and enjoy once the cake is assembled.

Notes

  • Cake Pan Size: Use two 6-inch round cake pans as specified in the recipe to create evenly sized layers.
  • Eggless Texture: Yogurt, milk, and vegetable oil contribute to the cake's soft, moist texture without using eggs.
  • Ingredient Preparation: Measure all ingredients accurately before beginning to ensure the batter comes together properly.
  • Mixing the Batter: Fold the sifted dry ingredients into the wet mixture using a spatula until just combined. Avoid excessive mixing.
  • Baking Time: Bake the cake layers at 180°C (356°F) for 25–30 minutes, or until golden brown.
  • Cooling: Allow both cake layers to cool completely before removing them from the pans and assembling the cake.
  • Pineapple Compote: Cook the pineapple mixture until it reaches a thick, jam-like consistency. This helps prevent the filling from spreading beyond the cream border.
  • Whipped Cream: Pipe a shallow border around the first cake layer to keep the pineapple filling in place.
  • Syrup Application: Brush the cake layer lightly with pineapple syrup or sugar syrup before adding the filling.
  • Decoration: Finish the cake with whipped cream and your preferred garnish for an attractive presentation.